put it this way : a perfectly boiled egg the yolk will be golden with no grey sulpher outer-orbit and the shell will come off very easily in two or three pieces. i eat boiled eggs almost every day in the car and can peel them with one hand while driving.
that's what you are shooting for.
i can't tell you exactly how i do it cause there's too many variables between my stove and yours, my pans and yours, how much water, how many eggs, atmospheric pressure/ humidity/ambient temperature and the all important heat make up time.
i will say this:
i buy quality eggs.
i let them sit out to reduce make-up time.
i put a pinhole in the fat end.
i put them in boiling water and
i cover the pot to reduce make-up time and also so i can reduce the temp from below and avoid excess heat which gives you sulpher. i shoot for a low boil/simmer that barely keeps the lid jumping. in exactly 11 minutes i have perfect eggs. i usually run about thirty seconds of water over them to stop the carry over cooking. i cook 12 at a time in two quarts of hoh. or 6 in 1 qt. i have nice pots that heat evenly and retain alot of heat. a double boiler or a pasta pot w/inset collander are great for boiling eggs.